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Pappardelle with Squash, Mushrooms, and Spinach

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Pappardelle with Squash, Mushrooms, and Spinach

Pappardelle with Squash, Mushrooms, and Spinach

amanda

Equipment

  • - High-Sided Stainless Steel Skillet

  • - Nonstick Chef's Knife Set

  • - Pasta Slicer or Spiralizer

  • - Digital Food Scale

  • - High-Speed Blender

  • - Dutch Oven

  • - Heavy-Duty Canning Lids and Bands Set

  • - Large Silicone Spatula Set

  • - Stainless Steel Mixing Bowls

  • - Measuring Cups (Set)

  • - Silicone Baking Mat or Parchment Paper Sheets

Ingredients

  • 12 ounces pappardelle or fettuccine pasta

  • 1/2 cup (1 stick) butter, divided

  • 3 cups 1/2-inch cubes butternut squash (from 1-pound squash)

  • 8 ounces fresh shiitake mushrooms, stemmed, caps sliced

  • 1 1/2 tablespoons chopped fresh sage

  • 1 5- to 6-ounce package baby spinach

  • 3/4 cup grated Parmesan cheese, divided

Instructions

1

Instruction 1

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
2

Instruction 2

Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.
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